Given that the campaign to ban foie gras is gathering pace - California has banned both sale and production from 1 July - I thought it would be timely to reproduce some of my favourite recipes for the Dordogne delicacy.
The simplest way is often the best, which is why I always choose foie gras poêlé when I see it on sale at the local night markets.
You will need slices of goose or duck liver that are ready to be seared. You can buy these from a high-end butcher in much of the world, or from the majority of markets in the Dordogne.
1. Check each slice for veins and carefully remove any with a bamboo skewer. Score the top of each slice by lightly running a knife twice horizontally and twice vertically across the surface, then sprinkle with a bit of salt and pepper.
2. When you’re ready to start searing – this should be done almost immediately before serving – set a small, shallow pan on high heat for about 2 minutes, then reduce the heat to medium/high and place one of the slices in the centre of the pan (scored side down) and cook for about 90 seconds. Do not add anything else to the pan. If the pan smokes, reduce the heat some more. Within 60 to 90 seconds, the first side of the foie gras will be cooked. You can tell by gently pushing against the slice with a silicon spatula; if the foie gras no longer sticks to the bottom of the pan and can be pushed away from the middle, it is ready to be flipped.
3. Once you flip the foie gras, turn off the heat and remove the pan from the element. Tilt the pan on a 15-degree angle so the fat from the liver collects in the edge of the pan and, with a soup spoon, baste the cooked side of the foie gras with the fat continuously. The residual heat of the pan and the hot duck-liver fat will be enough to cook the second side of the liver within about 90 seconds.
4. You will know when its done by gently pushing your thumb against the top of the cooked side. It should give a little and then bounce back toward you.
Recipe via www.eatertainment.net.
The richness of the meat means that this is sensational with fruit - apples and figs are a firm family favourite - but if you're feeling both decadent and simple, a drizzle of honey mixed with balsamic vinegar is another fantastic accompaniment.
Serve the foie on a slice of toasted rustic bread that is hardy enough to withstand the juices without falling apart. You want to keep an element of crunch to the dish to prevent it being too soft in texture.
The simplest way is often the best, which is why I always choose foie gras poêlé when I see it on sale at the local night markets.
You will need slices of goose or duck liver that are ready to be seared. You can buy these from a high-end butcher in much of the world, or from the majority of markets in the Dordogne.
1. Check each slice for veins and carefully remove any with a bamboo skewer. Score the top of each slice by lightly running a knife twice horizontally and twice vertically across the surface, then sprinkle with a bit of salt and pepper.
2. When you’re ready to start searing – this should be done almost immediately before serving – set a small, shallow pan on high heat for about 2 minutes, then reduce the heat to medium/high and place one of the slices in the centre of the pan (scored side down) and cook for about 90 seconds. Do not add anything else to the pan. If the pan smokes, reduce the heat some more. Within 60 to 90 seconds, the first side of the foie gras will be cooked. You can tell by gently pushing against the slice with a silicon spatula; if the foie gras no longer sticks to the bottom of the pan and can be pushed away from the middle, it is ready to be flipped.
3. Once you flip the foie gras, turn off the heat and remove the pan from the element. Tilt the pan on a 15-degree angle so the fat from the liver collects in the edge of the pan and, with a soup spoon, baste the cooked side of the foie gras with the fat continuously. The residual heat of the pan and the hot duck-liver fat will be enough to cook the second side of the liver within about 90 seconds.
4. You will know when its done by gently pushing your thumb against the top of the cooked side. It should give a little and then bounce back toward you.
Recipe via www.eatertainment.net.
The richness of the meat means that this is sensational with fruit - apples and figs are a firm family favourite - but if you're feeling both decadent and simple, a drizzle of honey mixed with balsamic vinegar is another fantastic accompaniment.
Serve the foie on a slice of toasted rustic bread that is hardy enough to withstand the juices without falling apart. You want to keep an element of crunch to the dish to prevent it being too soft in texture.
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